Sun-dried tomatoes bring a burst of intense, savory flavor to any dish, and this sun-dried tomato chicken pasta is no exception. This recipe is easy to make, adaptable to your preferred spice level, and guaranteed to be a crowd-pleaser. It's a perfect weeknight meal that feels both sophisticated and comforting. Let's dive into the delicious details!
What Makes Sun-Dried Tomato Chicken Pasta So Appealing?
The magic lies in the combination of juicy chicken, vibrant sun-dried tomatoes, and a rich, creamy sauce. The sun-dried tomatoes offer a deep, concentrated tomato flavor that's far more intense than using fresh tomatoes. This intensity complements the savory chicken beautifully, creating a complex and satisfying taste profile. The creamy sauce ties everything together, adding a luxurious touch without being heavy.
Ingredients You'll Need:
- Chicken: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Sun-dried Tomatoes: ½ cup oil-packed sun-dried tomatoes, drained and chopped (plus 2 tablespoons of the oil, reserved)
- Pasta: 1 lb pasta of your choice (linguine, fettuccine, or penne work well)
- Garlic: 2-3 cloves, minced
- Shallots: 1 small shallot, finely chopped (optional, adds a subtle sweetness)
- Cream: ½ cup heavy cream or crème fraîche
- Parmesan Cheese: ½ cup grated Parmesan cheese, plus extra for serving
- Olive Oil: 2 tablespoons, plus extra for cooking chicken
- Spices: Salt, black pepper, red pepper flakes (to taste)
- Fresh Basil: A handful of fresh basil leaves, chopped (for garnish)
Step-by-Step Instructions:
- Cook the Pasta: Cook pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Cook the Chicken: Season chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: Add the reserved sun-dried tomato oil, minced garlic, and shallots (if using) to the skillet. Cook for 1-2 minutes, until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another minute.
- Create the Sauce: Pour in the heavy cream and bring to a simmer. Reduce heat to low and cook for 2-3 minutes, until slightly thickened.
- Combine and Finish: Stir in the cooked chicken and Parmesan cheese. Add a little pasta water if needed to thin the sauce. Season with salt, pepper, and red pepper flakes to taste.
- Serve: Toss the cooked pasta with the sauce. Garnish with fresh basil and extra Parmesan cheese.
Frequently Asked Questions (FAQs):
Can I use different types of pasta?
Absolutely! This recipe works well with various pasta shapes, including linguine, fettuccine, penne, rotini, and farfalle. Choose your favorite!
What if I don't have heavy cream?
You can substitute half-and-half or even milk for the heavy cream, but the sauce will be slightly thinner. You could also add a tablespoon of cornstarch mixed with a little cold water to thicken the sauce.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and add a can of drained and rinsed chickpeas or white beans for protein. You could also add roasted vegetables like zucchini, bell peppers, or eggplant for extra flavor and texture.
How can I make this spicier?
Add more red pepper flakes to taste, or consider adding a pinch of cayenne pepper for extra heat. A dash of your favorite hot sauce would also work well.
Can I prepare this in advance?
You can cook the chicken and prepare the sauce ahead of time and store them separately in the refrigerator. Cook the pasta and combine everything just before serving for the best results.
Tips for the Perfect Dish:
- Use high-quality sun-dried tomatoes for the best flavor.
- Don't overcook the pasta; it should be al dente.
- Taste and adjust seasonings as needed.
- A sprinkle of fresh parsley or oregano would also make a delicious garnish.
This sun-dried tomato chicken pasta recipe is a simple yet elegant dish perfect for any occasion. Enjoy!
